KERALA PAROTTA

Indian RecipesStreet foodsVegetarian recipesVegan RecipesCurries
Written By Shilpa Anand
A Kerala Parotta is a layered flatbread made of maida flour, originating in Tamil Nadu esp in the central region. It’s a popular street food/ Thattukada ( roadside shops)  in Southern India and is served with empty salna and other gravies …

A Kerala Parotta is a layered flatbread made of maida flour, originating in Tamil Nadu esp in the central region. It’s a popular street food/ Thattukada ( roadside shops)  in Southern India and is served with empty salna and other gravies 

INGREDIENTS 

  • 4cups maida 

  • 1tbsp sugar

  • ½ tsp salt

  • 290 ml of water ( 1 ¼ cup)

  • 100ml ghee + refined oil 

INSTRUCTIONS

  • take maida in a bowl and add salt and sugar

  • Now add ½ cup of room temp water and start to knead the dough

  • Add remaining water  and continue to knead

  • The dough will be sticky

  • Now transfer to clean countertop 

  • Dust some flour and knead the dough for at least 15 mins ( rolling motion first and then stretching motion with both hands)

  • Stretching dough makes the parottas soft and chewy 

  • You will know when your dough is ready when you are able to stretch the dough without breaking it 

  • Grease a container with the prepared ghee and oil mixture 

  • Add dough to it and cover with a moist towel 

  • Cover and rest for at least 1-2 hours

  • The dough will be very soft 

  • Divide parotta dough into smooth balls ( we can make around 8 balls) 

  • Grease the balls with the ghee and oil mix and cover to prevent them from drying. Leave aside for 30 mins

  • Let’s roll it out 

  • Apply ghee mix and start to stretch out the dough with your hands

  • Apply ghee mix generously

  • Stretch out to a thin rectangle shape

Now dust some maida on it Take a knife and cut slices 1.5 gms apart

  • Now dust some maida on it 

  • Take a knife and cut slices 1.5 gms apart

Apply ghee on fingers and push and gather the cut slices towards the centre of the parotta
Gather and stretch it further Now roll into a pinwheel shape tucking the end into the centre of the pinwheel and securing it Apply ghee mix to it again
Take one pinwheel and press down on it gently with the heel of your palm and fingers
Roll out thicker than a chapati
Transfer to a heated pan ( medium heat) Roast on both sides( each side should be browned for 3 mins and then flipped )
Flip a few more times until golden Stack up 2-3 warm parottas and rush them  using clapping motion with both handsYour beautiful layered parotta is ready
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Enjoy with any type of gravies 

Enjoy with any type of gravies 

SPICE LEVEL:

SPICE LEVEL:

 
Shilpa Anand
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